Vada Pav Chutney I Lasun Chutney I Dry Garlic Chutney
If you’ve ever wondered what makes a Mumbai Vada Pav taste so addictive, the answer is the Dry Garlic Chutney. Also known as Lasun Chutney or Shengdana Lasun Chutney, this spicy, nutty, and fragrant condiment is the 'soul' of Indian street food. The beauty of this chutney lies in its incredible versatility.
While it’s the perfect partner for Vada Pav, it also works** wonders as a flavorful topping...
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a pan over low heat, dry roast the desiccated coconut and sesame seeds. Stir constantly until they turn a light golden brown and smell nutty. Remove from the pan and set aside to cool.
Heat oil in the same pan. Add the garlic cloves and roast for 2–3 minutes until they show slight charred spots. Add the peanuts and continue roasting until they are crunchy and fragrant.
Lower the heat and add the cumin seeds, coriander seeds, and hing. Roast these with the garlic and peanut mixture for another 2 minutes. The spices should be aromatic but not burnt.
Spread the toasted ingredients on a plate and let them cool completely to room temperature.
Transfer the cooled mixture into a spice grinder. Add the Kashmiri chilli powder, amchur powder, and salt. Use the pulse setting 3–4 times, shake the jar, and pulse again to form a coarse texture.
Taste and adjust the salt or chilli if needed. Transfer your fresh Dry Garlic Chutney to an airtight container.
Never grind the ingredients while they are warm. If you do, the heat will release the oils, and you'll end up with a sticky paste instead of a dry powder.
Keeping the skin on the garlic cloves provides a rustic texture and prevents the chutney from becoming oily.
Use Kashmiri red chilli powder for a mild, vibrant red colour. If you prefer a fiery kick, swap one tablespoon for hot chilli powder or Guntur chilli powder.
Store in a cool, dry place in an airtight jar. It stays fresh for up to a month.
Can I use fresh coconut instead of desiccated coconut?
Fresh coconut can be used, but it will add moisture to the chutney, making it less dry. Ensure to roast it well to remove excess moisture.
How long can I store this chutney?
When stored in an airtight container in a cool, dry place, this chutney stays fresh for up to a month.
Can I make this chutney less spicy?
Yes, you can reduce the amount of Kashmiri red chilli powder or use a milder variety of chilli powder to suit your spice tolerance.
What can I pair this chutney with?
This chutney pairs perfectly with Vada Pav, batata vada, sandwiches, wraps, dosas, idlis, bhel puri, sev puri, popcorn, and even avocado toast.
Can I skip the asafoetida (hing)?
Yes, you can skip asafoetida if you don’t have it, but it adds a unique flavor to the chutney.
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